Gluten-Free Vegan Caramel Crusted Pumpkin Loaf/Muffins

Ohhhh shiny, sweet, gorgeous, spicy caramel glaze....I love you. That is how I felt after dipping my finger, I mean spoon, in it. I was holding back this amazing glaze from y'all when I shared the teaser photo of this recipe on Facebook that day. I figured it would be a nice surprise.

If you're thinking "another pumpkin loaf recipe", I'd understand. As if you haven't seen enough gazillion pumpkin loaf recipes already, right? But wait, this one is totally different. I created this one to have a sweet, crispy coating that is crazy delicious with a caramel spice glaze that literally takes 2 minutes to make and takes it over the top. It is only about 10 xxxx better than the Starbucks loaf. I can say that too, because I use to eat them religiously. Hubby and daughter were floored...especially my daughter. I swear, she has been asking for pumpkin loaf like 20 times a day now.

I know there are a lot of allergies out there, so I created this version to fit most allergies out there. The only thing it isn't, is grain-free. But if you need that, make my Gluten-free Pumpkin Spice Latte Cupcakes recipe and I bet it would work as a loaf too, although it may be more on the tender side, but still delicious.

This vegan pumpkin loaf, including the glaze, is just 8 ingredients. It is also gluten-free, oil-free, coconut-free, a nut-free option and I didn't add any starch! That's right, NO coconut in it! I use coconut a lot, particularly coconut milk in almost all of my baking, but I worked hard to create both a nut-free and coconut-free version for those who don't or can't have nuts.

This is my first recipe not using almond flour or coconut or any starch in a gluten-free baked good! I didn't know if it was possible to make it so delicious, as almond flour is my typical go-to flour. Thankfully, this version is not only lower fat, but still just as delicious. The natural fat from the oat flour, flaxseed and almond butter (sunbutter) help to give it that moist, rich taste.

I tested both, one with almond butter and the other with sunbutter. They were both incredibly delicious. If you are not allergic to almonds though, I would suggest doing the almond butter, simply because it doesn't impart any other flavor. The sunbutter gives a very slight sunbutter flavor, but if you are used to using sunbutter, you probably won't even notice, as it's not a large amount. I, however, don't love sunbutter nearly as much as roasted almond butter, so I preferred the buttery flavor that almond butter gives.

It is delicious on it's own, but really over-the-top delicious with the glaze!

The magical flour in this loaf is sorghum flour. I used it also in my Pumpkin Spice Latte Cupcakes as one of the optional versions. Here is the thing, sorghum flour is a grain and has a fairly strong flavor, almost spice-like. I am not a fan of it when used as the only flour or a large amount, because it is too strong. But it works AMAZING when combined with pumpkin pie spices and other flours. In fact, sorghum makes it taste even better, as it makes the spices richer. Kind of like magic.

Sorghum is also really cheap too and I have seen it at every grocery store I've been too. It's less than $4. Just look in the specialty flour section if you don't already have it in your pantry. The sorghum is combined with oat flour and aquafaba to create a wonderfully, light and fluffy textured loaf.

HOW TO MAKE THE BEST VEGAN PUMPKIN BREAD

Super easy to make too. Blend your dry ingredients, wet ingredients, combine and spread into your dish. Make your 2 minute caramel spice glaze and then swirl just a bit on top. Bake. The caramel glaze will spread some and bake a crispy, sweet topping.

They are also simply amazing as muffins and take just 20 minutes to bake!

Yields 9

Vegan Gluten-free Caramel Crusted Pumpkin Loaf

Traditional pumpkin loaf gets a vegan and gluten-free twist with a crispy, sweet coating and caramel spice glaze that makes it addictive. This loaf is full of flavor from pumpkin and rich spices that is further brought out by sorghum flour. Using part sorghum goes remarkably well with pumpkin spices, making it taste even richer!

2 tablespoons (32g) creamy roasted almond butter, see note below how to make this easily (for nut-free, use sunbutter)

2 tablespoons (40g) maple syrup

2 teaspoons pumpkin pie spice

pinch sea salt

water if needed to thin

Note

To make different versions of this loaf, add in any of your favorite ingredients. I also baked one with chocolate chips and it was to die for. Raisins or cranberries or even nuts would be nice too. Use a kitchen scale for accurate results. To properly measure as written above, make sure to scoop with your cups/spoons into the dry ingredients, leveling off with your finger. Same thing with the wet ingredients, make sure they are packed and then leveled off.

Instructions

Preheat an oven to 350 degrees and spray a 9x5 ceramic or glass loaf pan with nonstick flour spray, or grease and flour. OR, this will make 12 fabulous fluffy tall muffins.

Add the sorghum flour, oat flour, baking powder, pumpkin pie spice and salt to a medium bowl and whisk together until well mixed. Make sure to break up any lumps.

In a separate large bowl, combine the pumpkin, syrup, almond butter and 1/4 cup aquafaba and 1/4 cup water. Stir well. If your almond butter is really thick, slightly warm it up so it is completely smooth and pourable when measuring and it blends well. Use an immersion blender or beater to blend so it is completely smooth. I used my hand immersion blender. You don't want any chunks of almond butter in the batter.

Slowly add in the dry ingredients into the wet ingredients and whisk until completely smooth and no lumps remain. The batter should be smooth and fairly thick. Pour the batter into the prepared pan (or 12 muffin liners) and smooth out the top with the back of a spoon. Take your pan and rock it back and forth a few times, so the batter settles and flattens out.

Mix together the caramel ingredients with a fork until smooth. Using only about a heaping tablespoon, drop little dollops over the top of the batter. The more you add, the crispier it will be. Drag with the tip of a knife to create swirls. When it bakes, it will spread some and form a nice, sugary crust on top. Save the remaining glaze to drizzle over the baked loaf later.

Bake for 45-55 minutes (see next step for muffins) until a toothpick comes out clean, ok if there are a few dry crumbs, but it shouldn't be wet batter. The top should be firm and shiny and slightly springy. Let cool in the pan for at least 30 minutes before removing, as it will be firming up a lot and still cooking as it cools. Flip the loaf over on a cooling rack to cool completely. Use a very sharp knife to gently slice into several slices.

If making them as muffins (SO good!), then divide the batter between 12 muffin liners, the batter will be filled high. Smooth out the tops with the back of a spoon. Drop a dollop of the glaze on each one and just slightly swirl it around the top with a toothpick. It will form a nice crust on top as it cooks. Bake for 20-25 minutes or until a toothpick comes out clean. Mine were done at about 23 minutes. The tops will not spring back because of the caramel crust but it should be fairly firm. Let them cool AT LEAST 20 minutes, as they are too moist to eat right away and still cook as they are cooling off.

Drizzle remaining glaze over the top of individual slices when you are ready to eat. If you want the glaze thinner, add a tiny amount of water. I stored the extra glaze at room temperature. It's important to wrap the loaf/muffins tightly in plastic wrap to keep them moist. Store at room temperature. I like to rewarm my slice slightly and then drizzle some glaze on.

*I make my own roasted almond butter every couple of weeks, as I prefer the richer flavor and much smoother texture than raw almond butter in my baking. To make your own, simply add 2-3 cups raw whole almonds to a sheet pan and roast at 300 degrees for 15 minutes. Add to a food processor and process for about 10 minutes or so, scraping the sides a few times during. You will keep doing this until it becomes very, very smooth and no longer paste-like, it should be a smooth pourable consistency, almost like oil.

More From The Vegan 8......

88 Comments

This is a very exciting recipe. I'm anxious to go find Sorghum. Thank you for giving a brief description of it so I didn't close the tab. Usually if I see an ingredient I don't know, I close the page right away. But the picture of your loaf was too pretty. I had to keep reading!

Aww thank you so much Rebecca! Yeah, I know I typically always use almond flour and it is more common, but there are always so many readers who can't make those recipes because of nut allergies, so I wanted to create one that everybody could use. Turns out, most gluten-free flours are gritty in baked goods....sorghum leaves no gritty texture whatsoever, and is enhanced by the pumpkin and the spices and makes it soft. I hope you try it and I'll be using it more for nut-free recipes, since I had success with this one.
Thanks for reading and not closing, haha! Let me know if you make it! :)

Yay coconut free! I like coconut a lot but my family and I for some reason don't tend to prefer it in baked goods. I've noticed coconut butter is one of your staples. I appreciated the quick rundown on sorghum! I'm with Rebecca, I tend to be wary of a recipe with ingredients I don't recognize. Might have to pick up a bag. The caramel crust is genius, Brandi!

Thank you so much Robin!! It definitely makes it extra delicious and the glaze, whoa! The best part about sorghum is it is super cheap and it gives a wonderful, soft texture. Just enough to enhance the loaf! Let me know if you make it, thank you!

I've never actually eaten the Starbucks pumpkin loaf, BUT I do smell it every morning when I put them into the pastry case and they are so tender and light. Knowing that this is BETTER than that is so magical, and I want to eat the entire loaf!! I am not AT ALL sick of pumpkin yet, in fact I ate an entire can this morning....

Hi Janet! Can you not have sorghum? Reason I ask is because it is a large amount of the recipe, so subbing it will definitely change the taste and texture. Hard to say since I've only tested it using sorghum and what works so well in the recipe.
Does it have to be gluten-free or can you try spelt possibly?

Ok, my best guesses would be to sub the sorghum with spelt flour since it has the least gluten than regular wheat or all purpose. The other option would be to use all oat flour, but just be aware that all oat flour or sub will make the bread much more dense. I'm not a fan of all oat flour for that reason, but some like it :)
I would choose spelt as a sub for the sorghum over oat flour. Let me know if you try it, I'd love to hear, thank you!

Brandi, you have done it once again!! This is the first pumpkin bread I've had in over 3 years. That's when I became gluten free. My taste buds were dancing a little, when I took the first bite!! It's SOO good!! My husband liked it too, which is always a plus. I added about 1/3 cup of vegan chocolate chips to the recipe.....yummy!!! I have to tell you, since discovering your blog, it's the first place I go to when I'm searching for a recipe. I have never been disappointed, that's for sure!! Thank you for all your hard work and time that you put into this. My husband and I both truly appreciate it. It's great to know that the food I make for him won't cause his gout to flare up. You are a true gem <3

Wow Melissa!! Thank you for making it so fast and tagging me on a Instagram as well! I'm so happy you and your hubby loved it and it was such a hit. Thank you so much for your kind words and for making so many of my recipes. It means the world to me!

Sorry, I'm having issues when I write comments on my phone. Most of it isn't here?
Oh well. I did say that this bread is just precious and that the glaze would make a great fudge somehow I bet.
I just love spice breads like this, chocolate chips or not is fine with me Girl.
Love it ;)

Thank you so much Angela! I've had weird issues lately posting from my phone too...it will post before I'm done typing..weird!
Anyways, yes, spicy fudge sounds amazing...I just may have to try that, yum!!

I made this last night. Late. I am not necessarily a pumkin girl but after the salted caramel cookies I had to give this a try. It may have been the glaze that sold me either way it was delicious.
I added some chocolate chips. Not many. But always need chocolate chips. Made the drizzle. And at 1030pm we all had a piece. Like I said it was delicious and I didn't even notice the almond butter. (I am not a huge fan) . Can't wait for the next recipe.
One last thing....of all the diverse ingredients I have in my home, pumkin spice was not one of them. I improvised by using cinnamon, cloves, nutmeg, and allspice. Also a bit of ginger. yum.

Wonderful Lisa!! I'm so glad you loved it! Yes, that is exactly why I love using almond butter because it doesn't leave any specific taste to baked goods, it just makes them moist and flavorful, whereas other nut butters can leave a taste...like sunbutter. So glad it worked out and was a hit, thanks so much for the feedback!

Yumm!!! I cannot wait to try your pumpkin loaf!! You can never have too many pumpkin loaf recipes and I love the ingredients you used in here :) I've never baked with sorghum flour before and need to pick some up to make this :) In the meantime, I have buckwheat flour on hand - do you think it would make a good sub? Pinned :)

Hey Ceara! Thank you so much! Hmmm, not sure about buckwheat flour. I'm sure it may technically "work", but as far as flavor and texture, I don't know what the result would be. I personally don't care for buckwheat flour used in large amounts, the flavor I find to be too strong and leave a sandy texture, so for that reason I wouldn't suggest it. However, if you love buckwheat..maybe it would work! Let me know when you try it! xo

I stumbled upon your site.
I was drooling when I saw the picture.
Oh my, I counted down the 30 minutes of cool down time.
Be still my heart.
Thank you a million times over for sharing such a lovely recipe.
I feel bathed in the grace of pure goodness.
smiling, swinging my feet like a fourth grader.
crumbs on my face.
Simply, Thank you,
Miss Daleen

[...] Caramel Crusted Pumpkin Loaf with 2 Minute Caramel Spice Glaze This one has already been a big hit since publishing it just last week. Who wouldn’t love a crispy coated pumpkin loaf with a spicy caramel glaze on top? [...]

[...] because it adds a deep caramel flavour. I topped these with a caramel-y sauce inspired from this recipe. It’s essentially a mix of nut butter & maple syrup (though I added a bit of leftover date [...]

Thank you Hannah! I've actually only ever seen sweet white sorghum flour by Bob's Red Mill at the stores, so I think it is the regular kind. I just write out the full name in the ingredient list. I think there is a darker sorghum flour out there, but I've never seen any but the white. Do you have the darker colored one? If so, you can try it, I just have no idea how the taste/texture varies in the two, as I've only tried it with the white. Let me know if you try it!

Thank you for the amazing recipe!! I just made it exactly as the recipe says and it was perfection. I had a question though...do you think if I subbed 1 cup mashed banana for the pumpkin and took out the pumpkin pie spice it would make a good banana bread?! I think I read somewhere you don't like bananas so you can answer this hypothetically lol!! I have yet to find a good gf/vegan/oil free banana bread that isn't super gummy and raw when baked. This loaf was perfectly crumbly and soft but still felt baked!! Thanks again!

Oh and yes, you could try with banana, but I don't think I would use the same amounts of banana (1 cup) since banana is so dense, it would probably make the loaf on the mushy side. I would maybe just try 1 large banana and then maybe add a little plant milk (almond or coconut milk) if needed to reach that same batter consistency. Or, another option is to make this recipe (the 3rd version) and make it in a loaf pan instead, of course probably doubling the cook time. I haven't tried it as a loaf, but the cake it absolutely divine and the perfect texture and not overpowering in banana flavor. Let me know what you try!
http://thevegan8.com/2013/06/03/banana-molasses-cake-with-molasses-cream-frosting/

Brandi, you done it again - this recipe looks amazing!!! Caramel crust?! I'm sorry, lady, but you're going to have to fight with me over the caramel crust ;) I haven't had the coffee shop pumpkin loaf in a loooong time because homemade is so much better. This probably knocks the socks off of any pumpkin loaf I've never made. Love love love!

I made this last week and my husband and I LOVED it!! Ooey gooey and decadent. Not to mention the glaze essentially tastes like the inside of a cinnamon roll. Oh yeah. I added chocolate chips and chopped walnuts which put it over the edge. Between the two of us we ate the entire thing over the course of the evening Thanks so much for another home run recipe!

Hi Fiona! I am not sure how chia seeds would work since flaxseed seems to produce more of a flour-like texture. I don't use chia seeds in my baking, but if you try it, I would definitely use ground chia seeds and use the same amount. Hopefully it won't make the loaf too wet. Please let me know how it turns out, so others can know! Thanks so much!

I followed the recipe exactly and mine turned out really gummy, not cake or bread texture. It seemed like the gummy f of of flaxseed soaked in water was the problem. However, nobody else seemed to have this happen, what did I do wrong?

Hi Gracie, so sorry to hear that! Yes, I've only had rave reviews on this loaf so it's hard to say went wrong on your end without being there. Only thing I can suggest is maybe yours needed to cook longer, since so many ovens vary in their cooking temperature, that yours maybe needed longer cooking. This should not be gummy. It should be moist, but have a cooked texture. Also, with gluten-free baking, it's really important to measure the flours to make sure they are correct and turn out right with the end result. There's so much more room for error in gluten-free baking. Hope that helps!

Hi Brandi! I LOVE this loaf - my mom and I made it together recently - TWICE. Everyone, including non-vegans, rave.
I want to make this for my birthday, tomorrow, but am sharing with a bunch of peeps and also don't have a loaf pan - only muffin tin. Would this be terrible in muffin tins? Do you think I should adjust the recipe at all?
Also, would all purpose gluten free four work instead of sorghum?
Thank you!

Wow, so happy to hear that Hannah, thank you! Love it when everybody loves the recipe and not just vegans! It's just dessert afterall, right?!
I think they would be really delicious as muffins, but they most definitely will cook faster, perhaps 20-22 minutes, but that's a guess. I would just look for the toothpick to come out clean in the center (a few dry crumbs are ok) and the tops to look golden and crispy. Funny, you mention this because I was planning on trying them as muffins myself this week!
I wouldn't adjust the recipe, just the baking time. Fill the muffin tins about 3/4 full. Also, with all muffins or cupcakes I ALWAYS use Reynolds "Staybrite" liners, they are foil lined on the interior and never, ever stick like regular paper liners and keep muffins super moist, so if you can, get those :)
I wouldn't suggest trying to sub the sorghum flour either, because I've never tried a commercial blend and have no idea how it would affect the taste and/or texture. Sorghum is pretty crucial to the wonderful spice flavor as well.
Let me know how they turn out as muffins and I will be trying them myself and updating the recipe! Thank you again for such wonderful feedback!

I just made them as muffins and with a change to the recipe and they turned out AMAZING!! Light, fluffy and so soft and moist. They only took 20 minutes as muffins and it made 12 muffins. So good! Check out the update to the recipe!

I have been meaning to make it over here and check out the new aquafaba update for days now, and I finally made it. So sorghum flour is your starch-free secret! I think I tried (and probably failed) baking with that once before. I'm going to have to experiment with it again though, because those muffins have some serious fluff factor! And I think I would eat cardboard if it had that caramel sauce on it <3

Yes, it's the combo of sorghum and oat flour! The aquafaba helps too. They rose really well with the flaxseed mixture as well, but they are lighter now with my aquafaba update. Sorghum doesn't work well unless it's combined with other flours and it's flavor is pretty strong, almost spice-like, which is why I like it with cinnamon or pumpkin because it actually enhances those flavors, but it won't taste that great in calmer flavor recipes!

Do you have any idea if if I could use aquafaba from homemade beans? Or do you think the canned version is essential? I kind of feel the canned liquid might somehow be more concentrated. I have seen this ingredient in a lot of recipes and am trying to get away from canned beans and have been wondering if it would still work or not.

Hi April! I have no idea, I have only tried it with the canned stuff, which is pretty thick, so I think it's important. It did an exceptional job of binding and making the loaf fluffy. Sorry, I just don't know without testing! Let me know if you try it, I'd love to hear!

When this recipe came into my Inbox, I knew that I needed to make it on Thanksgiving morning while the veggie teen boys were sleeping. Can I now say that I fear if they aren't up soon that there won't be any left and someone will have to roll me out the door for my 10 mile run? I used the aquafaba, like Brandi suggested, and made these into big hunks of muffin. I also added in chocolate chips, walnuts, and raisins to make this a full, satisfying breakfast or snack. The topping is the perfect addition to these moist, yummy muffins! They are easy, no-brainer muffins and I LOVE these! I have already linked the recipe for my non-vegan friends who saw the pic and said that this could get them back to baking! Thanks for all the wonderful recipes, Brandi and keep the goodness going.

Hi Kitty! Yes, that is correct! You don't taste it at all, don't worry. Since there is no eggs, the extra baking powder helps to make them rise and fluff up a lot like traditional recipes that utilize eggs do.

This was a major hit with my family! I doubled the recipe and made a cake size loaf in a 9x11 chaffing dish, good thing too because everyone wanted seconds! We are a family of 7 so what's double for some is normal for us, lol! I really appreciate your help too Brandi! Whenever we are looking to veganize something of old, our first instinct is to check your blog! Kudos!! ?

Hi Karen! Does it need to be gluten-free? That is a tough one since the oats add quite a bit of the great texture. If it doesn't need to be gluten-free, I would sub it with all-purpose flour or maybe even spelt flour, but you would probably need 2 tablespoons less (not the full 3/4 cup) because spelt and all-purpose are much more finely ground. This is just a guess since I have not tested it.

Brandi, This looks delicious. You mention flax seed but I don't see flax seed in the recipe or instructions. I want to sub it for the aquafaba. Also I need to sub the oatmeal. What do you suggest? I'm thinking quinoa flour or arrowroot? (can't use rice). Thank you.

Hi Denise! I have edited the recipe now. I took out the flaxseed because the aquafaba is 10 times better and I want to put the best recipe out there. I would really suggest the aquafaba, it makes the muffins/loaf lighter and fluffier whereas I felt the flaxseed, while good, made them a bit more dense. As far as the oat flour, 3/4 cup is a lot to sub and it contributes a lot to the texture so I can't say what other flour would work because with gluten-free baking, making even small changes can really affect the taste and texture. I have not tested it with anything else, so I just don't know the result. Definitely don't use arrowroot, that is a starch and would be way too much and ruin the texture and make it tough. I have no idea how quinoa flour would work. Try it and let me know. If anything, I would try more sorghum instead, but I would stick to muffins and not a loaf then because using all sorghum will make them more tender. Also know that sorghum leaves a strong taste, so using all sorghum you may taste it. The spices do a pretty great job of going with spices, but again, I didn't like the flavor anytime I've using all sorghum.

This is the BEST pumpkin loaf I've ever laid mouth on. It's moist, perfectly sweet, pumpkin spice-y. The whole package. A million times better than the Starbucks version (not kidding) and the fact that it's oil-free, whole foods-based, and gluten-free makes it even more wow! 🙈🎁Oh and that caramel sauce though. Be still my heart. 😋👼🏼 This will most definitely become my Christmas breakfast tradition ❤ thank you so much Brandi!

Hello! I've wasted no time making a bunch of your pumpkin recipes this season, and just made these the night before last! They are perfectly spiced and delicious, but I think I may have done something wrong because they are fairly dense and did not rise much. Also, the glaze did not form a crust on top! Maybe I used too much (1 tsp per muffin)? Because I have a gluten sensitivity & we've been oil free for awhile, I'm used to denser and moist muffins and do not mind that at all but I wanted to be sure I got the right results because you described them being tall with a crust on top! In my years of being gluten free I've still not gotten the hang of GF baking. This was my first time using sorghum though, and I'm impressed!

Hi Alexandria! I'm so glad they were so delicious! Hmm, that's odd, they always rise quite high for me, just like in the photos. I haven't heard this from other readers. Did you by chance divide the batter into more muffins than called for, therefore making them more short? Did you use the aquafaba or sub an ingredient? Leave out the baking powder? If the crust did not form on top or they didn't rise, to me it sounds like they may have been underbaked. Every oven varies, so maybe they just needed a few more mins?

Lovely light adaptable muffin! Had no sorghum flour so I used spelt, and with no allergy problems, I added a few walnuts and dried cranberries. Quite sweet, even using only 1/2 cup maple syrup, if any other Baker is wondering.

So glad you enjoyed them Ruth Anne, thank you for the lovely review! I can see how adding cranberries would give a sweeter flavor to the muffins too because 1/2 cup syrup would never be sweet enough for me with the recipe as written, haha.

This is my go-to pumpkin recipe! I have made this recipe probably 15 times! I’m not typically a fan of pumpkin-flavored baked treats, but I absolutely LOVE these! Did you convert me to a pumpkin lover? Everyone I have served them to has loved them!!
I also really appreciate being able to weigh my ingredients on a kitchen scale, instead of measuring things out. Your recipes are the ONLY ones I will make when it comes to baking!!!!!

I cannot believe I haven't made these until now. What was I thinking?? These are soooo good and I served them to several others who loved them too. One person even told me they were the best muffins they ever had. As always huge hit with all.

Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!